Yucatán Heavenly Almond Cake
Torta de CieloFinely ground almonds add a rich texture to this traditional Yucatán cake, served for weddings, birthdays, fiestas, and other "uplifting" occasions. Beaten egg whites folded into the cake add cloud-like airyness too. Served with whipped cream and puréed fruit sauces or fresh berries.
Ingrediënten
Makes 1 (9-inch) round cake; 8 servings
- 6 ounces blanched whole almonds
- 1 cup sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs separated
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- Sifted confectioners' sugar
Instructies
- Preheat oven to 350°.
- Grease the bottom of a 9-inch springform pan.
- Line the bottom with a circle of parchment or wax paper.
- Grease the paper and the sides of the pan.
- Dust with flour and tap out excess.
- In a food processor, grind the almonds with the sugar to a fine, mealy consistency.
- Add the flour, baking powder, and ¼ teaspoon of the salt.
- Pulse 6 to 8 times to mix.
- With an electric mixer beat the egg whites until foamy.
- Add the remaining ¼ teaspoon of salt and continue beating to stiff peaks.
- Beat in the egg yolks, 1 at a time on low speed, until the yolks are incorporated.
- Fold in the reserved almond mixture.
- Gently stir in the rum and vanilla.
- Pour the batter into the prepared pan.
- Bake 25 to 30 minutes, or until golden brown and a tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan on a rack about 5 minutes.
- (The cake will sink a little as it cools.
- ) Remove the ring from the pan and remove the paper from the bottom.
- Transfer the cake to a serving plate.
- Shortly before serving, dust the cake lightly with confectioners' sugar.
- Cut into wedges and serve.
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